Steamed Lamb Dumplings with Ginger Broth

Ingredients

• 1 pound ground lamb, preferably 20 percent fat
• 1/2 cup finely minced scallions
• 2 tablespoons freshly grated ginger
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon toasted sesame oil
• 40 round dumpling wrappers
• 4 cups high-quality chicken stock
• 2 tablespoons thinly sliced ginger matchsticks
• 1 tablespoon light soy sauce
• 1 teaspoon white pepper

Method

1. 1Combine the lamb, minced scallions, grated ginger, rice wine, and sesame oil in a bowl until the mixture feels tacky.
2. 2Place one tablespoon of the lamb mixture into the center of a dumpling wrapper.
3. 3Moisten the edges with water and pleat the wrapper firmly to seal the filling inside.
4. 4Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they do not touch.
5. 5Steam the dumplings over boiling water for 8 to 10 minutes until the meat is fully cooked and the wrappers appear glassy.
6. 6Simmer the chicken stock, ginger matchsticks, soy sauce, and white pepper in a saucepan for 5 minutes.
7. 7Divide the hot ginger broth into shallow bowls.
8. 8Transfer the steamed dumplings into the broth and serve immediately.

Nutrition per serving